With over 100 5-star reviews, this Vegetable Biryani recipe is one of our reader favorites! It requires only 15 minutes of hands-on time before it gently simmers on the stovetop. Vegan and gluten-free.
The dark does not destroy the light; it defines it. It’s our fear of the dark that casts our joy into the shadows.
Brene Brown
I learned how to perfect this biryani recipe while visiting Northern India! Fragrant and exotic, this vegetarian version is quick and easy and has simple ingredients: basmati rice, healthy vegetables, and chickpeas.
The secret to the best biryani? It’s all in the spices! This Biryani recipe is infused with aromatic Indian spices, which is the secret to its amazing flavor! It tastes warm, exotic, and earthy with a hint of sweetness. Spoon our Cilantro Mint Chutney overtop- a feast for the senses!
Ingredients In Vegetable Biryani
- Basmati Rice– or most long-grain rice, will be light and fluffy. You can use brown basmati; see the recipe notes.
- Onion getting these lightly caramelized will give the best flavor.
- Ginger and Garlic – for savory depth.
- Olive oil or ghee– for richness.
- Veggies- bell pepper and carrot. Feel free to add others- zucchini, eggplant, etc.
- Chickpeas– for a little protein! Or sub-green peas or edamame.
- Spices– garam masala, cumin, coriander, cinnamon, star anise, cardamom, chilli powder, turmeric, bay leaves.
- Vegetable Broth– make sure it is flavorful or make your own broth!
- Optional Garnishes: raisins, cashews, cilantro leaves, and Cilantro mint chutney.
- See the recipe card below for a full list of ingredients and measurements.
Vegetable Biryani (instructions)
Step one: Biryani starts with softening the onions in olive oil, creating the base of the flavorful dish. Then add the garlic, ginger, and veggies, and cook until tender-crisp.
Step two: Add all the spices and toast them for a couple of minutes, then set one cup of the veggies aside. Add the rice, saute with the veggies for one minute, add veggie stock and salt. Top with drained chickpeas, raisins, and the cup of veggies you set aside.
Step 3: Cover tightly, placing a thin kitchen towel between the rice and the lid, folding the edges over the lid. This helps create a good seal and allows the rice to cook more evenly. Reduce heat to medium-low, being sure to maintain a gentle simmer.
Step four: Simmer gently on medium-low for 15-20 minutes. Take a quick peek to ensure all the water is gone, and replace the cover. Turn the heat off, and let it stand for 5-10 minutes.
Serving suggestions
Fluff the biryani with a fork and place in a serving dish, top with the spiced veggies you set aside, and sprinkle with toasted cashews, raisins, and cilantro. Serve with a side of our cilantro mint chutney!
Storing Biryani
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat gently on the stovetop, in a warm 350F oven, or in the microwave. Biryani can also be placed in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
What to serve with Vegetable Biryani
Biryani Faqs
A mixed rice dish. Originating among the Muslims of South Asia. It is a staple comfort food in many households.
Yes, it contains vegetables, spices that are great for digestion, and protein from the chickpeas!
Cilantro mint chutney and Raita as well as Bombay carrot salad.
More Indian recipes you may enjoy!
Hope you enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Vegetable Biryani | 60-sec video
Vegetable Biryani Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6
- Category: vegan, vegetarian, main
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
Quick and Easy Vegetable Biryani! A fragrant Indian rice dish infused with Indian spices – vegan adaptable and gluten-free. A quick and easy weeknight meal. I highly recommend serving with Cilantro Mint Chutney.
Ingredients
- 2 cups white basmati rice (see notes for brown basmati)
- 2 tablespoons olive oil (or sub ghee or coconut oil)
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup diced carrot (or use match sticks)
- 4 garlic cloves, rough chopped
- 2 teaspoons fresh ginger, grated or use ginger paste
- 2 teaspoons ground cumin (or sub 1 tablespoon whole cumin seeds)
- 2 teaspoons coriander (or use 1 tablespoon whole coriander seeds, cracked open)
- 1 teaspoon garam masala (or sub chili powder w/a pinch cayenne)
- 1/2 teaspoon ground cinnamon (or one cinnamon stick)
- 1/4 teaspoon cardamom (or 3 crushed cardamom pods)
- 1/4 teaspoon ground turmeric
- 2 bay leaves
- 1 star anise pod (optional)
- 4 cups veggie stock (or chicken stock) (For fluffier rice use 3 1/2 cups.)
- 3/4 teaspoon salt, more to taste
- 1 can chickpeas, drained, rinsed
- 1/2 cup raisins
- Garnish: 1/4 cup cashews and chopped parsley or cilantro
Serve with yogurt or our Cilantro Mint Chutney (vegan adaptable!)
Instructions
- In a large skillet, or braiser or Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and sauté 4-5 minutes until tender-crisp.
- Add spices and bay leaf, and stir one minute, toasting the spices. Remove one cup of the mixture and set aside.
- Add the rice and saute it with the veggies for one minute. Add the with veggie broth and salt, stir.
- Top with drained chickpeas, raisins, and the cup of veggies you set aside. Bring to a boil over high heat, then gradually lower heat to medium-low, maintaining its simmer. When simmering, cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
- Simmer on medium-low, 15 to 20 minutes or until the rice has soaked up the liquid. Take a quick peek, if done, replace the lid, turn the heat off, and let stand for 5-10 minutes.
- While it is simmering, make the Cilantro Mint Chutney!
- Uncover the Biryani and fluff up with a fork. Top with the toasted cashews and cilantro.
- Serve with optional Chutney.
Notes
***Instant or “Quick Cooking” Basmati Rice does not taste good here.
Basmati Rice: The liquid rice ratio may vary -please refer to your rice package instructions. For example, my basmati rice says 1 cup rice to 2 cups water. If yours says 1 cup rice to 1.5 cups water, please adjust veggie stock accordingly.
Brown basmati rice: soak it in hot water while you prep your ingredients. Brown rice will require 10-15 more minutes of cooking time and more liquid. Check package directions for cooking time and liquid requirements- adding more liquid if need be! Each rice is different.
Variations: You are welcome to add other veggies to the biryani- here I’ve added thinly sliced sweet peppers. Zucchini, eggplant or even mushrooms (saute them first) would be nice. If you want to add chicken to this, make sure to season it well and brown it first before adding to the rice mixture to simmer.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 385
- Sugar: 10.2 g
- Sodium: 416.2 mg
- Fat: 6.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 73.6 g
- Fiber: 5.5 g
- Protein: 8.6 g
- Cholesterol: 0 mg
This is a lovely recipe. Great flavours with the combination of spices. Versatile with many veg options working well. Protein added with the chick peas. And the cilantro mint chutney adds an amazing zippy contrasting flavour. Have made this on many occasions and is on our repeat list!
Great, thanks David!
Could I use Jasmine rice? Or would it be lost in the mix and fail to compliment?
Hi Julie- jasmine rice likes to stick together, while basmati rice will separate- which is what you want in biryani!
Great dish! Almost better than the restaurant dish! And makes heaps…enough for a couple of meals, highly recommend it.
Thanks for the review Jen. So happy you enjoyed!
Great, easy. Added zucchini and left out the chickpeas.
Love this idea!
This was very good. This receipe will go into my regulars. I added frozen green peas for some extra vegetables and I will try the cilantro mint chutney the next time. Thank you!
Awesome to hear- peas sound wonderful!
A question really. Can I make this a day ahead?
Yes you can!
I make this every week now using whatever veg are in season on my veg plot. Tonight’s had cabbage, courgette and fennel. I make the recipe for 4 for and then reheat half the next day in the steamer. Amazing flavourful recipe – thank you!
Love it Suzanne!
Love making this! You just have to make sure you don’t overcook/burn the veggies and spices or else you may get a burning smell that will permeate the whole dish.
Yes, thanks Sophie! Glad you enjoyed it!
Great dish! Lots of flavor-I omitted the raisins and added peas. Definitely will make again.
Thanks Lori, so glad you enjoyed!
Excellent!
So easy to make! I doubled the amount of chickpeas and raisins and it was so good. The Star Anise really made a difference.
Glad you enjoyed this, Kim!
Fabulous
my vegan plus some carnivore family were there delighted !
So happy everyone enjoyed this!
Very tasty…Can this be frozen?
Thanks, Sam- I think this should freeze just fine!
loooove
thanks Linda!!!
Love this recipe! My kids decided it was good enough to take to school for lunch. That is a big win 🙂
That is huge!
Why are we removing the cup of vege mix, adding spices, and then adding the cup back into a broth. What was the point of that?
Hi there, it’s a presentation thing- so that some of the veggies are on top (prettier) instead of under the rice. Not 100% necessary, just an added touch. 😉
Had this for dinner tonight. What a wonderful combination of flavor and texture. I used jasmine rice, and it was just as good.
Great to hear Karin!
Are the spice measurements accurate for ground spices? I don’t have the seeds.
Yes, just use ground. 🙂
is it ok if I don’t use ginger?
Yes, it should be fine!